The clarion. [volume] (Jackson, Miss.) 1883-1888, 1887-11-16

ing qualities ana spirit. rjya,,ny 49,
payne; for the making ~ az -
beverage crab cider is no longer e,,,,l,-s,
ne secret Of handling crab cider conssst. ~,
'-u.' - eieailsing IT from all foreign mater
scum ana sediment, without arrestjnr, fs,.
iilehtatlon by heating with fire ar tbe ,,-.,
VI mustard or chemicals This is 5o,,a -,
standing 1t in large open CASKS br,1,1;r, :,
.hree or four barrels until fernoent st;-ss
mas pegun and considerable scT,,n -
risen and been SKINNED from tba -. -
,s nlleh the cider Is carefully raeked "a
Inrough faucets placed in the caeLs
saoots Ss4 eisiit lnchesl from the bottom So
- ~. - uIa" on the sediment and il is
- .s'a e1, soiietliiles strained through filters
u cleah sand or charcoal when IL ss
Darreled and stored in a cool caIla- rs.s-. -
Ior SAFE. Where one or more additional
td1AiHgs are gwen, the slow filterin0 nav
oe dispensed with. Whenever the 49,
pressed fermentation going on in rba
OaiL 81 hlanltests itself so strongly as to
sven out the heads, il is necessarv 10 =; -.
the gas d temporary vent by a small t7;,,,o
Iet hole near the bung which al once 65;,-as
reHe1' when it may be stopped with a min.
pug that can be easily drawn ont 70
aliow another escape Of the gas when
II becomes necessary. This treatment is
equaiIy applicable to cider made from other
varieties of apples, but to those who nre-
i3sI, ier sweetness to sparkle and spirit. a
different one is required.
There are various ways of nra,,o,+i,,o.
fermentation. The best. THOUGH ren1ir9
ing more labor than others, consists in
scaldlng the cider in copper kettles or q
large copper stiu that will hold three or
TOUR barrels, the scalding to stop inst az
polling IS about to begin, when the fra
should De drawn from under the still end
the liquor be placed in an open eask large
enough TO hold it until it becomes on
tireIy cold, when it is drawn off in the
same manner as directed for crab cider
Durihg the heating a great mass of fine
pomace Will rise to the top in the still
winch should be continually SKINNED off
ana several inches Of fine sediment viii
remain in the bottom of the cask after tbe
cider has grown cold Where from fiftv
TO lUO barrels of cider are made yearly
about six of the large open casks win he
wanted and should be be set high enough
from TIE ground to allow cider to run
from the faucets into barrels. Other nro-
cesses are the use of mustard seed or sui
phate OF lime as soon as the cider is bar
reled; but whatever method is adopted to
Keep cider sweet, there are none that win
preserve 1t precisely as it came from the
press.
Cider is better when the pomace re-
mains over night without being pressed.
Clean rye straw is the best straining ma
terial to be used in laying up the cheese.
and the press and casks should be thor
oughly cleansed before using a second
Time Cider should never be allowed to
Ireeze and thaw. When from neglect it
mas frozen to any considerable degree it
should be drawn off into other barrels.
leaving the ice when melted 10 be thrown
away or used to replenish the vinegar
barrels. As a compensation for the waste
incurred in freezing, whether done acct
dentally or purposely, the cider when
drawn off viii be found improved to an
astonishing degree by natures own pro
cess for expelling the surplus water
Eyaporating the water by boiling the
cider viii ruin it for beverage Cham
pagne cider is quite frequently made by
cider that is deficient in spirit
and sparkle with carbonic acid gas. and
manufacturers of cider who are not farm
ers have many methods Of presenting the
article to their customers in a pleasing
form that are not practicable on the farm.